Chorizo Brunch Omelet Roll With Salsa Food

POTATO & CHORIZO BREAKFAST HASH

Steps:

• Preheat the oven to 180ºC/gas 4.
• Peel and finely chop the onion and garlic, chop the chorizo, dice up the cooked potato and pick and finely chop the parsley.
• Gently fry the onion and garlic in a little oil in an ovenproof pan until the onion is soft. Add the chorizo and fry for 2 to 3 minutes.
• Add the potatoes and cook for 5 minutes more, then crack the eggs on top.
• Transfer the pan to the preheated oven and bake for 8 minutes, or until the egg white is set but the yolk is still runny.
• Sprinkle with sea salt, black pepper and the parsley, to serve.

CHORIZO SALSA OMELET

Steps:

• In a small nonstick skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon chorizo and salsa on one side; fold other side over filling. Slide omelet onto a plate.

TORTILLA OMELET BURRITO WITH PULLED CHICKEN AND SALSA VERDE

Steps:

• Preheat the oven to 375 degrees F.
• On a baking sheet, toss the tomatillos, garlic, jalapenos and onions with 1/4 cup canola oil. Season with salt and pepper. Roast in the oven until everything is nice and soft, 20 to 25 minutes. Reduce the oven heat to 200 degrees.
• Transfer the roasted vegetables to the bowl of a food processor and process until smooth. Pulse in the lime juice and honey. Set aside.
• Heat 1 tablespoon canola oil in a large skillet. Add the shredded chicken, season with salt and pepper, and cook, stirring a bit, to just warm the chicken, about 2 minutes. Stir in the salsa and cook until warmed through, another 1 to 2 minutes. Cover and keep warm.
• Heat 2 tablespoons canola oil in a medium nonstick pan over medium-high heat. When hot, add the chicken skin and cook until golden brown and crispy on both sides, about 20 seconds. With a slotted spoon, remove the chicken skin to a paper-towel-lined plate and season with salt and pepper.
• Whisk together the eggs in a large baking dish until light and fluffy. Sprinkle with salt and pepper, and add a few dashes of hot sauce if using.
• Heat 2 tablespoons canola oil in a large nonstick pan until it begins to shimmer. Dip a tortilla in the egg mixture and turn to coat; make sure the tortilla is totally submerged and fully covered in egg. Transfer the tortilla to the pan, letting excess egg run off; fry until golden brown on both sides, about 1 1/2 minutes per side. Remove to a plate. Repeat with the remaining tortillas.
• Stir the chopped cilantro into the chicken mixture. Spoon some of the chicken and salsa verde across the center of the tortillas, leaving 2-inch borders on either end. Top the chicken with some Cheddar and Monterey Jack and some of the crispy chicken skin. Fold the short sides of the tortilla over the ends of the chicken, then roll up into a burrito and place, seam-side down, on serving plate. Keep the first two burritos warm in the oven while you repeat with the remaining tortillas and filling.
• To serve, dollop each burrito with some creme fraiche and garnish with cilantro leaves. Serve hot.

CHORIZO, POTATO AND GREEN CHILE OMELET

Steps:

• Heat oven to 350 degrees F.
• Cook chorizo and onions in medium ovenproof skillet on medium heat 8 min. or until chorizo is done, stirring frequently. Add potatoes and chiles; cook 2 min., stirring occasionally. Remove from heat. Stir in 1/2 cup cheese; spread to form even layer in skillet.
• Whisk eggs and sour cream until well blended; pour over chorizo mixture. Top with remaining cheese.
• Bake 25 min. or until center is set. Serve topped with salsa.

CHORIZO TAQUITOS

Steps:

• Preheat oven to 400 degrees.
• In a large skillet, saute the sausage over medium heat until browned - about 6 minutes (I like to break it apart into smaller pieces while it's cooking).
• Drain 1/4 cup of oil from the cooked sausage.
• Set sausage aside to cool.
• Stir salsa and cheese into the skillet of sausage, mix well.
• Place a tortilla on a work surface and spoon 1/4 cup of the sausage mixture down the center.
• Fold tortilla in half, then roll up.
• Secure with toothpicks.
• Place on foil-lined cookie sheet.
• Repeat until all sausage/tortillas are gone.
• **You can prepare ahead until this point, and keep in the refrigerator until you're ready to bake**.
• Bake, turning them halfway through cooking time so you get even browning, until filling is hot and tortilla is crisp and golden brown - about 18 minutes. **Check them at least 5 minutes early - mine were done quicker than 18 minute last time.**.
• Cut taquitos in half, crosswise.
• Serve hot with your choice of condiments!

CHORIZO BRUNCH OMELET ROLL WITH SALSA

Steps:

• Heat oven to 350ºF.
• Line 15x10x1-inch pan with parchment paper, with ends extending over shortest sides of pan. Spray with cooking spray.
• Beat eggs, milk and flour in large bowl with whisk until blended. Stir in next 3 ingredients. Pour into prepared pan.
• Bake 14 to 16 min. or until edges are almost set. Top with cheese; bake 2 min. or until melted.
• Roll up omelet immediately, starting at one short end and peeling off paper as omelet is rolled. Place on platter; cut into slices. Serve with salsa.

CHORIZO EGG BREAKFAST BURRITO RECIPE

Steps:

• Prep the Chorizo
• Cut the chorizo in half.
• Remove the casing with your fingers and discard.
• Break the chorizo into chunks and set aside.
• Cooking the Burrito Filling
• Chop the onions and potatoes into 1/4″ pieces. Over medium heat, cook the onions in 1 tsp. oil for 1 minute.
• Add the potatoes and cook for 10 to 12 minutes until the potatoes start to brown.
• Add the chorizo and cook for 12 minutes until the chorizo has given up most of it fat.
• Beat the eggs with 1/2 tsp. salt and pour them into the pan with the chorizo, potato, and onion.
• Let the eggs set for one minute. Then turn. Cook until the eggs have just set and break up the eggs with your spatula. Cook for couple more minutes until all of the egg has cooked through.
• Rolling the Burrito
• Cut the avocado into 1/4" pieces. Slice the spring onion into very thin rings including the 2" of the green stem.
• Heat the tortillas in a dry pan until they start to puff up and become pliable. Heat them for about 30 seconds per side. Don't let the tortilla become crispy which makes it difficult to roll.
• On the warm tortillas, place the chorizo and eggs, then add about 1 oz. of crumbled cheese, a couple of tbsps. of diced avocado and 2 tbsps. of salsa.
• Fold the bottom of the tortilla up about 1" then fold the sides of the tortilla in about 1".
• Roll the burrito tightly tucking the sides of the tortilla in as you go. It should form a tight cylinder with even ends.
• Slice the burrito in half to serve.
• Serve with extra salsa for dipping and some chopped avocado topped with crumbled cheese and sliced spring onion on the side as a garnish.

CREAMY CHORIZO QUESO DIP

Steps:

• Preheat oven to broil on high. Arrange an oven rack 3-inches from the broiler. Heat olive oil in a large oven-proof skillet over medium heat. Add chorizo or sausage and cook until browned, about 5-8 minutes, making sure to crumble the chorizo or sausage as it cooks. Drain excess fat; transfer to a paper towel-lined plate. Add garlic, onion and pepper to the skillet. Cook, stirring frequently, until onions have become translucent, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute. Reduce heat to low. Gradually whisk in milk and tomato. Cook, whisking constantly, until thickened, about 4-5 minutes. Remove from heat. Gradually stir in cheeses until smooth; season with salt and pepper, to taste. Stir in 1/2 the chorizo or sausage and 1/2 cup cilantro. Place into oven and broil until golden brown, about 2-3 minutes. Serve immediately with remaining chorizo and cilantro, garnished with pickled jalapeno peppers, if desired.

CHORIZO BREAKFAST HASH

Steps:

• Wash the potatoes well, then place them in a large sauce pot and cover with water. Place a lid on the pot and bring it up to a boil over high heat. Boil the potatoes just until they are tender enough to pierce with a fork, but not so soft that they'll fall apart when pierced (about 7-10 minutes, depending on the size of the potatoes). Drain the potatoes and let them cool slightly.
• While the potatoes are boiling, begin cooking the chorizo. Heat a large skillet over medium, then add a tablespoon of cooking oil. Swirl the oil to coat the surface, then add the chorizo (if it's in links, squeeze it out of the casing into the skillet). Cook the chorizo, breaking it up into smaller pieces as it cooks, until it's brown, crispy, and cooked through (about 5-7 minutes). Use a slotted spoon to remove the cooked chorizo to a clean bowl.
• While the chorizo is cooking, finely dice the bell pepper and onion. After removing the chorizo from the skillet, add the diced bell pepper and onion to the remaining fat and oil in the skillet, along with a pinch of salt and pepper. Sauté the onion and bell pepper until they are soft and browned on the edges (5-7 minutes). The moisture from the vegetables should help loosen the browned bits from the bottom of the skillet, which will in turn flavor the vegetables. Use the slotted spoon to remove the cooked bell pepper and onion to the bowl with the chorizo.
• While the bell pepper and onion are cooking, dice the boiled potatoes into 1/4-inch cubes. After removing the bell pepper and onion from the skillet, add an additional tablespoon of oil and swirl to coat the surface of the skillet. Add the diced potatoes along with another pinch of salt and pepper, and a 1/2 tsp of chili powder. Cook the potatoes in the hot oil, stirring only occasionally, until the potatoes are brown and crispy (about 10 minutes). Avoid stirring too often as this will prevent the potatoes from forming a brown crispy exterior.
• Finally, add the chorizo, bell pepper, and onion back to the skillet and stir to combine. Top with sliced green onion. Divide the hash between four plates, add a fried egg, and top with a dollop of sour cream and salsa.

OMELET ROLL WITH BACON SALSA

Steps:

• 1. Preheat oven to 350^. Line a jelly roll pan (15x10-inch) with parchment paper extending over short end of pan. Spray a little cooking spray under paper to hold it in place. then spray the paper too.
• 2. Beat eggs, milk and flour in a large bowl with a whisk until well blended. Stir in about a cup of Bacon Salsa.(recipe on this site of my recipes). Pour carefully into prepared pan Bake 14 -16 minutes or until edges are almost set. Top with cheese; bake 2 more minutes, or until just melted.
• 3. Remove from oven and roll up omelet immediately, starting on one short end and peeling off paper as omelet is rolled. Place on platter; cut into slices. Serve with remaining heated salsa.

FRESH SALSA

Steps:

• In a bowl, combine all ingredients; mix well. Let stand for about 1 hour. Serve at room temperature. Store in a covered container in the refrigerator.